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Objective Evaluation of Food

Objective Evaluation of Food. Categories of Objective Methods. 1. Chemical Methods 2. Physicochemical Methods 3. Microscopic Examination 4. Physical Properties. Appearance. 1. Photo 2. Photocopying . Color Hue: Predominant Wavelength Value: Lightness

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Objectives : a) Resolve the acceleration of a point on a body into components of translation and rotation.

RELATIVE MOTION ANALYSIS: ACCELERATION (Section 16.7). Objectives : a) Resolve the acceleration of a point on a body into components of translation and rotation. b) Determine the acceleration of a point on a body by using a relative acceleration analysis. APPLICATIONS.

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